Directions:

Directions:

-Cream shortening, butter, sugar and eggs-Add vanilla and almond extract and beat-In a separate bowl, mix flour, cream of tartar, baking soda, and salt-Combine ingredients in mixing bowl-Freeze cookie dough for at least 2 hours.-When dough is hard, preheat oven to 350º-Cut in about 6-8 drop red food dye until dough looks marbled-Roll 1" balls and place on greased non-stick cookie sheet-Bake about 8 minutes. DO NOT LET COOKIES BROWN ON TOP.-Cool on cooling rack -While cooling, mix powdered sugar, very little milk, 2-3 drops red food dye, and almond extract to make cookie glaze-Only once cookies are completely cool, place cooling rack of cookies over wax paper on the counter and ice conservatively-When glaze is dry all the way through, you may stack them on a plate.-Makes about 60 medium cookies.

Number Of
Servings:

Number Of
Servings:

60

Preparation
Time:

Preparation
Time:

2.5 hours

Personal
Notes:

Personal
Notes:

You might be able to get more lift out of these cookies by using just butter flavor crisco. If you don't have cream of tartar, you must substitute both that and baking soda with 3 tsp baking powder.

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